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Table. 2.

Table. 2.

Comparison of different production methods of plant-based patties.

Product / Manufacturer Ingredients Characteristics
The beyond burger plantbased burger patties / Beyond Meat (America) Pea protein, expeller-pressed canola oil, refined coconut oil, rice protein, cocoa butter, beet juice color, apple extract etc. After extracting plant protein, it is mixed with various plant ingredients such as fiber and yeast.
Impossible burger patties made from plants / Impossible Food (America) Soy protein concentrate, coconut oil, sunflower oil, potato protein, methylcellulose etc. Use plant-based heme, called leghemoglobin, which is produced by an insertion of DNA from soy plants into genetically engineered yeast.
Heirloom bean veggie burgers / Dr. praeger’s sensible foods (America) Cooked bean mix (Adzuki beans, pinto beans, great northern beans, yellow eye beans, black eyed peas, red kidney beans), cooked lentils, cremini mushrooms, tomatoes, cooked brown rice, expeller pressed canola oil, potato flakes, carrots, celery, onions, kale, arrowroot powder, spices, sea salt A collection of beans, lentils, veggies and herbs, gluten free, soy free, vegan certified, and Non-GMO project verified.
Veggie garden V patty / Taekyungnongsan (Republic of Korea) Soybean protein, vegetable oil, palm oil, grill sauce, fermented apple concentrate, lemon concentrate, high-calorie coloring, oat dietary fiber, etc High moisture meat analysis (HMMA) method developed independently enables meat-specific juices.
Organic quinoa burger mix / Risenta (Sweden) Royal quinoa (flakes, grains, flour) 91%, carrot, green kale, parsley, bell pepper, oregano, tomatoes, salt, coriander, garlic, onion, pepper without colorants The mixture of white royal quinoa and dried vegetables has a high fiber content, suitable for the production of vegan burger patties, without dyes, gluten and lactose-free.
J. Microbiol. Biotechnol. 2024;34:994~1002 https://doi.org/10.4014/jmb.2312.12049
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